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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening, confirms Marjorie Turner of Poquoson, Virginia. Almost everyone asked for the recipe> Ingredients:
1 cup finely crushed thin wheat crackers |
3 tablespoons butter, melted |
12 ounces reduced-fat cream cheese |
2 cups (16 ounces) reduced-fat plain yogurt |
1 egg |
1 egg yolk |
1/4 teaspoon dried basil |
1/8 teaspoon dried rosemary, crushed |
2 cups (8 ounces) shredded reduced-fat swiss cheese |
assorted crackers |
Directions:
1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.
2. Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3. Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers. Yield: 16 servings.
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